Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! These are so lovely I could eat them all at once!
They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
For this recipe, I've used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavor and different shape.
These little treats are ultra-thin, crispy crunchy, and of course sweet! They're kind of a cross between a cookie and a brittle candy, and once cooked they take on a laced cookie appearance.
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So if you like coconut, caramel, and sweet things, then this is the one for you!
As far as the recipe itself, it's incredibly easy to do. There are a couple of steps which you must follow carefully, so make sure you read it properly, but nevertheless, it's nice and easy and quick to make too.
These coconut thins will keep for at least a week in an airtight container, and they also make lovely gifts if you wanted to do some baking over Christmas for gift packages.
You can also be flexible with these once they're baked. For example, you could drizzle melted chocolate over them or decorate with some festive icing to make them colorful, or like here, simply leave them as they are. Whatever you decide, we hope you will enjoy them as much as we do!
Prep Time
5 – 10 minutes
Cook time
10 – 15 minutes
Yield
12 - 14 pieces
Ingredients
1/4 cup or 55 g butter
1/3 cup or 55 g demerara / Light Brown sugar
2 1/2 Tablespoons golden or corn syrup
6 1/2 Tablespoons plain (AP) flour
1/2 tsp lemon juice
2 Tablespoons Shredded Coconut
Instructions
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
2. Add butter, sugar, and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over low heat. Don’t let the mixture boil as it may crystalize.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
6. Bake in the preheated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden color.
Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies whilst they are still very hot.
Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them!
Store in an airtight container and decorate the tops to your liking if you wish to.
We'd love to hear from you and what you thought of our coconut thins. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Coconut Thins
Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
Ingredients
- 1/4 cup or 55 g butter
- 1/3 cup or 55 g demerara / Light Brown sugar
- 2 1/2 Tablespoons golden or corn syrup
- 6 1/2 Tablespoons plain flour, AP
- 1/2 tsp lemon juice
- 2 Tablespoons Shredded Coconut
Instructions
- Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
- Add butter, sugar and syrup into a small, heavy-based pan.
- Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
- Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
- Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
- Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
- When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.
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Nutrition Information:
Yield: 14 Serving Size: 14 ServingsAmount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 31mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g
Delicious Sweet Snacks for Christmas
Here's a selection of delicious Sweet Snacks for Christmas and Thanksgiving
Cherry Crescent Roll Cheesecake Bars. A.K.A Sopapilla Cheesecake Bars. An incredibly quick, easy recipe with cream cheese and cherries sandwiched between layers of flaky buttery golden pastry. Popular cream cheese crescent roll dessert
Pecan and Raisin Oatmeal Cookies.
Soft and Chewy on the inside and crispy on the outside, these are the BEST EVER oatmeal cookies, loaded with pecan nuts and raisins. A simple classic cookie recipe
Easy Honey Baklava. Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
Honey Roasted Nuts, a delicious easy snack, perfect for parties and gifts too! Seasoned with honey and cinnamon and a pinch of salt.
Chewy White Chocolate Oatmeal Cookies.
Soft and Chewy on the inside and crispy on the outside, these are the BEST EVER oatmeal cookies, loaded with white chocolate. A simple classic cookie recipe
Microwave Peanut Brittle. A super easy and fuss-free recipe. Perfect for the holidays and great for making ahead. Give as gifts or have all to yourself!
Easy Chocolate Truffles. Creamy, rich homemade chocolate truffles are easy to make and perfect for gifts.
Cappuccino Chocolate Truffles. Creamy, rich chocolate and coffee-flavored homemade truffles are easy to make and perfect for gifts.
Almond Pastries. A perfect treat to have with a cup of tea!
Orange Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Mini Homemade Pecan Pies. Delicious individual mini pies all made from scratch and super easy too
Amaretti Style Cranberry and Orange Almond Cookies. These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks light as a feather and fat-free too!
Double Chocolate and Orange Biscotti are lovely little Italian cookies perfect for having with a cup of coffee. Easy to make, and make perfect gifts too!
Cranberry and White Chocolate Cookies. A lovely easy recipe and great for gift packages at Christmas!
German Star Cookies, also known as Zimtsterne Cinnamon Cookies are a wonderful cookie for Christmas. They're crisp, chewy and spiced with all things nice!
Pecan Raisin Cookies. Delicious easy cookies perfect with a glass of milk or cup of tea! Also great for gifts!
French Almond Palmier cookies or Elephant Ears are a delicious little cookie filled with almonds and perfect for the holidays! Quick and easy to make too!
Macadamia and White Chocolate Cookies. Perfect with a cup of tea or glass of milk! A very easy cookie recipe.
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Bacon Crack. A.K.A Bacon Saltine Cracker Candy.
Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!
Irish Cream Chocolate Bark! A delicious chocolate treat loaded with cranberries, cookies and honey spiced nuts. Perfect for the holidays and great for gifts.
Cream Filled Brandy Snaps - A wonderful cookie type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!
Easy Chocolate Party Pretzels are a great snack made up of delicious crunchy salted pretzels and a variety of chocolate. Once you start eating these you can't stop!
These are a wonderful cookie type treat, with lots of delicious goodies in
them, and coated on one side with white or dark or milk chocolate. Easy recipe!
Salted Caramel Cashew Nut Popcorn.
A delicious combination of salt and caramel coating homemade popcorn. Easy recipe for popping corn
White Chocolate Peanut Clusters! These little chocolate bites are quick and easy to make. You can also add raisins, your favorite nuts, cranberries, whatever you like! You choose!
Chocolate Pecan Cookies are filled with pecans and chocolate, crispy on the outside and chewy inside, easy cookie recipe and perfect with a glass of milk or cup of tea! Also great for gifts!
Nanny's Chocolate Nut Fudge. A tried and true family recipe and great for gifts! Use a cookie cutter to make pretty shapes too!
Elizabeth Robert
says:BTW, I also used garbanzo bean flour, palm sugar and agave
Lovefoodies
says:Hi Elizabeth, your little bowls sound absolutely fabulous!
Mayra Marin
says:Hi
Elizabeth Robert
says:I used this recipe to make crispy cookie bowls. While still pretty warm gently take them off the parchment paper and place on a small inverted bowl. When cooled, remove and brush the inside with a mixture of cocoa and butter. Chill for a few minutes in the fridge and fill with fresh fruit. I made a sauce of whipped cream, vanilla and a little Jameson. Happy Father’s Day
Sandra Grupp
says:I used Gluten Free Flour and it worked fine. But I didn’t anticipated how much they would spread!!!!
But yummy..
Cindy Craig
says:These look delish,.However I might add the coconut in the batter, also I would add cashews or pecans to the batter..After baking and cooling I would sandwiched them together with coconut frosting. Yum!!! Cindy Craig
Lovefoodies
says:Hi Cindy, Thanks for writing in and I’m glad you like the recipe! However, please do NOT add the coconut to the batter! I tried this because I was thinking along the same lines as you. Unfortunately, when I tried it, the cookies did not work at all. They changed in texture totally, and were like lumps of chewy things on the baking tray, so they didn’t turn out thin, nor crisp and I ended up throwing them away! So you have been warned! I would suggest sticking to the recipe, and if you want to add some nuts, I would sprinkle some, finely chopped over the tops when you sprinkle the coconut before baking. Hope that helps!
Carol
says:Oh yes I was thinking to do same. Nice treat!
mustangrom
says:In your photo the coconut looks like desiccated coconut, I find sweet shredded coconut more readily available. Have you tried using this?
Lovefoodies
says:Hi there, yes, the shredded will be fine.
Please enjoy!
Gail Flynn
says:Very good. They really spread when baking though. At least they should be 4 inches apart.
Cheryl
says:Can vanilla be used instead of lemon?
Lovefoodies
says:Hi Cheryl, yes, you can use vanilla too. The lemon is used just to cut through some of the sweetness, although you don’t actually taste the lemon flavor. Hope that helps!
Cheryl
says:Thank you.
Marie
says:I don’t want to use cornsyrup! What can I use instead? Looks very delicious!
Lovefoodies
says:Hi Marie, Golden syrup or Cane syrup will also work!
Liz
says:Thank you for the nice recipes.
Kate
says:Have you used coconut flour in lieu of regular flour? Or maybe oat flour?
Lovefoodies
says:Hi Kate, unfortunately I haven’t tried this recipe using either coconut or oat flour so I am not able to say if it works! If you try it, please do pop back and let us know so we can have your suggestion in case anyone else is curious!
Thanks and wishing you a Happy New Year!
Donna
says:Has anyone tried stirring in a little of the shredded coconut rather than just on top?
Lovefoodies
says:Hi Donna, I have tried adding coconut in to the mix and it changes the consistency completely and they turn out like soft thick cookies(and were not nice at all. I threw that batch out! So I don’t advise at all! Hope that helps and Merry Christmas!
raeanne cardenas
says:love the recipe but i did it and added 1 Tbs of flour gust to make them thinker for my tast and crunch i wonted. and pout the coconut in the mixes as will as on top so i added 1 1/2 Tbs of coconut to them
Pam
says:Sweet coconut?
Lovefoodies
says:Hi Pam,
Either is fine, whatever your taste is!
Becki
says:Hi,
These look fantastic, I wonder if I could replace the coconut with oats?
Lovefoodies
says:Hi Becki, I haven’t tried sprinkling with oats for this recipe, the only concern I would have is that it may be extremely chewy (these are more like a brittle). If you do try with oats, because it is a small batch, you could perhaps try it on one or two to see if it would work. What you mustn’t do is add the oats into the mixture in the pan as this won’t give you the correct consistency for them to spread and get that lace effect.
Please do let us know if you decide to experiment. We’d love your feedback on any changes!
mahvash
says:what could i use instead of corn syrup
Lovefoodies
says:Hi there! Maple syrup or golden syrup also works with this recipe. Hope that helps!
susanmp14
says:These look delicious, tho all that work for such a small batch.
Lovefoodies
says:Hi Susan. Thanks! These are very delicious indeed! The amount of work is not much, just a matter of mixing ingredients in a pan then putting in the oven, just like cookies, you have to mix then bake!! You can always double the batch, or increase to any amount which suits, so hopefully you will get to try them soon!
Thanks for writing in and wishing you a Merry Christmas!